Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice and layer the apples into a buttered pie plate or baking dish and toss them with the juice of one lemon.
Mix 2/3 cups of flour with 2/3 cups of brown sugar, and add a dash of salt and a grating of fresh cinnamon. Using two knives -- or just your fingers, cut in most of a stick of sweet butter and pat it over the top. The cooking time is forgiving; you can put your crisp into a 375 oven and pretty much forget it for 45 minutes to an hour. The juices should be bubbling a bit at the edges, the top should be crisp, golden and fragrant. Served warm, with a pitcher of cream, it makes you grateful for fall.
Excerpted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl. Copyright © 2015 by Ruth Reichl. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.